Saxon + Parole NYC

Ok, so I know the word ‘foodie’ might sound cliché or overused, but how else do you describe a person who plans their daily activities based on their dinner and brunch plans?

With that being said, as a self-proclaimed foodie, by hobby and trade, I feel like I just stepped into heaven (which was even more exaggerated by all the white snow) when arriving at Saxon + Parole. The restaurant, located in NoHo, (which always reminds me of the amazing Bond No. 9 scent, Nuits De Noho) was beautifully designed with a rustic theme and modern sensibility, which was evident by the whitewash brick walls, weathered wood and custom furniture.

Upon my arrival I had one mission at hand… order the most outrageously, over-the-top cocktail. While waiting for our table, we approached the large bar in the front room and browsed the cocktail list, and let me tell you… libations a plenty! Take that prohibition! I ordered the Tequila Cocktail with a spicy twist, which I was hoping would loosen me up enough so I wouldn’t resemble that kid from A Christmas Story with my puffy jacket and snow-stale limbs. Yes, we made up a word, snow-stale (originally coined by Jillian): snow /stāl/ – No longer able to move your limbs willingly because of the coldness of the air; “My arm was so snow-stale I couldn’t properly hold my cell phone to my ear.” Feel free to use it in your everyday lingo.

After we threw down some cocktails, and I was able to move my arms properly again, we made our way to the table in the main dining room. I was delighted to see such an eclectic wine list and, of course, ordered a Sauvignon Blanc immediately, which led me to the artisanal cheese plate for starters – because you know how well wine and cheese sex it up. Oh, and we’re also kinda obsessed with cheese (see our last post for reference, Pass the Cheese Please.) I knew I wouldn’t be satisfied with only one appetizer, so we decided to order the soft cured salmon with smoked lemon yogurt, which was so buttery, I was able to cut it with my fork, and razor clams with aioli, which was superb.

The entrée list was broken down into categories to appease all palates. The menu ranged from land to sea, from steaks to burgers, not to mention other sections including sides, desserts, seafood towers, charcuterie… etc. etc. {WARNING: Don’t leave a menu like this in front of an indecisive Libra because we’ll order everything.} I chose an extraordinarily dry, aged Angus burger with melted Pennsylvania Havarti, maple bacon and topped with a trendy fried egg. (side-note: Doesn’t it feel like everything these days is topped with a trendy fried egg?) The buttery aroma of the Havarti had me excited before my first bite. I have to say, the combination between aged beef and cheese, and the crispiness of the bacon with a juicy egg, was quite possibly perfection. Our other choice was a moist roasted organic half chicken with red quinoa salad, kabocha squash and toasted pine-nuts, which was perfectly fit for the cold weather in the city these last few days. Last, but definitely not least, was the porcini dusted black grouper, which was beautifully plated with a king oyster mushroom salad and creamy spinach.

After I took my list sip of wine and sat back to realize how much I had just consumed, I understood why they say New York is a culinary destination. All-in-all, the ambiance was young and hip with a great bar scene and an amazing menu. We not only left full, but satisfied… and slightly inebriated. ;)

Bravo to the chef.

P.S. In case you were wondering people do stare at you funny when you’re using your iPhone to light the dish in front of you while snapping pictures. That’s John, our residential photog for the night. Everyone say “hi” and follow him here: twitter.com/johnypapa

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